Another post on stuffed cabbage got me thinking about stuffed peppers as well. Planning to go to a farmer's market Saturday and buy some large green peppers for stuffing. Any recipes you would like to share? We usually do meat based, but vegetarian might be a nice change of pace. Thanks!
Well, I made my stuffed peppers over the weekend. I had some ground chuck I wanted to use up and did a simple ground meat stuffing without the rice. I used Muir Glen fire roasted tomatoes and some tomato sauce and cooked them over the stove. Reheated them tonight in a slow oven and served them with roasted garlic & chive mashed potatoes with buttermilk, steamed artichokes for a salad and a bakery key lime pie for dessert. My brother kept eying the leftovers and I sent them home with him. Very tasty. Had the whole family over and we waxed nostalgic on family foods we enjoyed as a family when growing up (liver with onions, tuna noodle casserole, salmon patties with mushroom sauce, etc.) I chuckle because my own kids would never eat the stuff we ate. I had to make a steak for my teenage daughter and husband (he gets a pass, he is deathly allergic to bell peppers).
I just made some with hot Italian sausage, onion, garlic, fresh thyme, olive oil, cooked rice, salt and pepper, feta. (sausage, onion and garlic were cooked first) I steamed the peppers first, stuffed them, and then cooked them in marinara sauce, topped with parmesan, for about 45 min. at 375. They were pretty tasty.
I left out the sausage and put lots of toasted walnuts in the vegetarian version I made for my son.
Here's a recipe I came up with several summers ago that should fit your bill.
Creamed Fresh Corn-Stuffed Red Bell Peppers
These make a terrific late-summer entrée, when peppers and corn peak in flavor, and when all you’ll need for heat are the microwave, stove top, and a rapid run under the broiler.
Corn kernels are best removed with a paring knife: Hold the cob straight up in a bowl that fits into your sink, and cut with even, downward sawing slices. Then scrape the cob back and forth with the back of the knife to get the pulp and milk.
If this is to be your entrée, side it with garlic bread and caprese: a row of tomato and buffalo mozzarella slices scattered with basil and dribbled with superb extra-virgin olive oil. When the peppers have been emptied of their corny contents, they’re cool enough to pick up and munch right down to the root.
1/4 lb. slab bacon, preferably double-smoked, sliced into 1/4’’ dice (freeze it first)
1 medium-large yellow onion, peeled for grating
3 large ears of fresh corn,
kernels removed, cob’s milk scraped into bowl with kernels
10-12 pimiento-stuffed green olives,
thinly sliced crosswise and tossed with the corn kernels
1 large red bell pepper, range roasted or broiled to black blisters,
bagged to steam for 10 minutes, skin rubbed off with a paper towel
(not under running water), stemmed, seeded, chopped, and tossed with the corn
4 meaty red bell peppers shaped to stand comfortably straight up
1 tablespoon Calvados
2 egg yolks
1/2 cup heavy cream
A light grating of nutmeg, about 1/2 teaspoon
1 1/2 cups grated truffled sheep’s milk cheese cheese
Prep all of the above before commencing.
In a medium saucepan, cook the diced bacon until just crisp over medium heat. Remove the pancetta/bacon to the corn bowl with a slotted spoon and pour out all but 2 tablespoons of the drippings. Through the large holes of a box grater, grate in most of the onion and cook over medium heat, stirring every so often, for 3-4 minutes. Deglaze the pan with the Calvados. Stir in the corn kernels, chopped olives, red pepper, and bacon. Add a pinch of salt and a few grates of black pepper, and cook for 4 minutes, stirring often. Then keep mixture just at the simmer.
Slice the tops off the red peppers, scoop out the seeds, and trim off any membranes from the inner walls. Rinse and place them in an 8-inch Pyrex glass baking dish or pie plate. Seal tightly with plastic wrap, and microwave on high for three to five minutes, or until fairly tender, but not mushy. (Microwave ovens vary widely in power from 750-1200 watts; consult the manual that accompanied your oven for timing recommendations.) Remove plastic, drain any collected fluid from inside and around the peppers, and keep them warm.
Meanwhile, in a small bowl, beat the egg yolks with a fork until light gold, then blend in the cream. Pour into the hot corn mixture, and stir over low heat for a few minutes to thicken. Stir in the nutmeg.
Fill the peppers with the hot mixture, divide the grated cheese over the top of each filled pepper, and run the peppers under the broiler until the cheese bubbles and the tops of the peppers are starting to blacken. Serve at once.
Yield: 4 servings; very good re-heated
--Add 1/2 cup cooked rice to the filling. Try wild rice.
--Instead of microwaving the peppers, braise them in chicken broth just until tender, 5-6 minutes.
--Stuff poblano peppers instead of bell peppers. Use 8 of the largest poblanos you can find, estimating 2 peppers per serving. Since poblanos won’t “stand,” oil them lightly and broil them whole (stem intact) or stovetop-roast them over an open flame until their skins blacken. As soon as they’re cool enough to handle, rub off most of the blackened skins with paper towels. Slit the peppers and remove the seeds. Fill the peppers and line them up in a gratin. Sprinkle the cheeses over the peppers and broil until the cheese melts completely. Serve topped with a dollop of crème fraîche and a scattering of minced chives.
The stuffed cabbage discussion included a Wikipedia link that contained links to a variety of recipes. In my family, the same meat and rice stuffings were used for peppers and cabbage. Perhaps you could try sauteed eggplant in place of meat for a vegetarian option with a fresh tomato sauce. I don't have a recipe, usually do it by feel and what ingredients I have on hand. I prefer lamb to ground beef as it adds more flavor.
Cook all ingredients, stuff and then bake.
Italian rice, ground pork/beef or lamb, garlic, onion, finely minced eggplant, cooked minced fresh button mushrooms, couple of spoons of tomato sauce, parm cheese.
Add fresh flat parsley minced. Stuff tightly. You can fry both sides first if you like the brown before putting them in the oven. I just put oven on roast at 450 and about half an hour (eye ball it). Sometimes if I feel like it, I put down and thin layer of tomato sauce and add basil before putting the peppers in the pan.
Non-meat, I do sauted mushrooms, brown rice, garlic, onions, tomatoes and shallots..
Stuff and top with tomato paste and bake for 45 minutes around 375 degrees and I love to serve my Mac'n cheese with it.
Meat based, I do ground beef, garlic, onions, shallots and a little mushroom..top like above and same cooking temps.
I thought Turks were known for their stuffed peppers. Their recipe is similar to most recipes I've had except the seasoning is outstanding -- the dill is the difference, I think. http://almostturkish.blogspot.com/200... has a good recipe, though I would use lamb (not beef) and also add about 1/2 tsp. allspice and 2 Tbsp. toasted pine nuts. There are also vegetarian version with similar seasonings, but currants subbed for meat.
My mom stuffed peppers with scalloped corn - cream-style corn with cracker crumbs and seasonings, topped with buttered crumbs and baked until the peppers were soft and the topping nice and crunchy. This was a wartime (WW2) meatless dish - probably came from a magazine or government pamphlet - but we both liked it. That's what I was having for lunch the day the church-bells next door started ringing, to announce that the war was over.
JungMann, I want your recipe, too. Is it lamb and rice, like what you'd stuff in grape leaves?
Paula Wolfert has some good stuffed pepper recipes and one is from Turkey. It's a non-meat recipe with rice, pine nuts, currants, tomatoes, mint, spices (allspice, cinnamon, hot pepper, oregano, cumin). It's in her Mediterranean Cooking book.
Claudia Roden (in A Book of Middle Eastern Food) has a couple of pages of stuffings for sweet peppers.
In Roden's Book of Jewish Food, she has a recipe for Hungarian stuffed peppers with tomatoes, rice, beef and paprika. She also has an Indian one with chicken, ginger, garlic, rice, lemon, sugar, turmeric, mint and pepper; a Spanish one with halumi cheese , garlic and tomato stuffing; and another Spanish one with onions, garlic, SHORT grain rice, raisins, pine nuts, tomato, mint, dill and lemon.
I'll paraphrase any of these recipes if anybody's interested.
I'm not in a position to find and post the recipe soon, unfortunately, but my mom found a really nice stuffed pepper recipe with a slightly custardy filling loaded with corn and jalapenos. It worked best in smallish peppers that would stand on their bottoms - you cut off the tops but left them whole, and filled them that way.